Preheat oven to 400F
Heat 2 T oil in large pot over medium heat. Add onion & cook, stirring often, until softened, about 5 minutes.
Add garlic & 1 tsp each of sage & thyme; cook until fragrant, about 1 minute.
Stir in cauliflower, broth, beans, pepper & salt. Bring to boil. Reduce heat to maintain simmer, cover & cook until cauliflower is very tender, 15-20 minutes.
Meanwhile, spread bread on rimmed baking sheet & bake until golden brown, about 10 minutes. Transfer to medium bowl & toss with 1 T oil & remaining 1 tsp each of sage & thyme.
Puree the soup using an immersion blender (or in batches in regular blender) until smooth. Serve the soup with the croutons & drizzled with the remaining 1 T oil & sprinkled with more thyme.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (524g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 67 (25%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 669.1mg||23 %|
|Potassium 1009.6mg||27 %|
|Total Carbohydrate 41.2g||12 %|
|Dietary Fiber 9.9g||39 %|
|Sugars, other 31.4g|
|Protein 12.5g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 269
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